Stuffed Pork Loin

Moist and tender with a flavorful kale and chard filling.

Pork loin is on sale again.  I love its versatility to become a fancy roast for dinner guests or to be sliced for stir-fry,  In an effort to keep my men fed and healthy, I buy this meat in bulk and freeze it in portions.  That way, any time of the year, we have inexpensive lean meat ready to go.

The Farmer's Market is featuring gorgeous kale and chards these days and they inspired the foundation for our filling.  Thinly sliced left-over pork roast with stuffing makes a tasty sandwich the next day too.

Serves: 6-8
Prep time:  20 minutes
Cook time:  35-45 minutes or until a meat thermometer reads 145 degrees

2 pounds boneless pork loin, trimmed of excess fat, butterflied
Herbs de Provence
Garlic powder
Salt and pepper
Kitchen String

Filling:
2 cups chards leaves, chopped
2 cups kale leaves, chopped
2 tablespoons olive oil
1/4 cup pine nuts
2 ounces goat cheese, crumbled

Directions:

Heat olive oil in a pan and saute kale and chard leaves until tender.  Add
pine nuts and goat cheese.  Stir until cheese is softened.

Remove most of the fat from the roast.  Butterfly the meat - cut it in half lengthwise
but not all the way through.  Then cut each half lengthwise again
and not all the way through.  

Pound it to even the thickness out.  I have a heavy metal spoon that does the job,
but any similar tool will do.

Season the meat with Herbs de Provence, garlic powder, salt, and pepper.

Spread the filling over the meat.  Carefully roll the meat around the seasoning,
tucking the filling in as you go.

Tie with string.  I start at one end, tie a knot, then move down the roast.
Tie at 2-inch intervals.

Place the stuffed roast seam-side down in a baking dish.  Sprinkle with more
 seasoning and put it into the oven.

Cook at 350 degrees for 35 minutes or until a meat thermometer
 indicates 145 degrees. Pull out of the oven and tent the meat with foil for
 at least 15 minutes and until ready to serve.

Use a very sharp, non-serrated, knife to slice and serve.  Drizzle with pan juices if desired.

This meal included roasted new potatoes, green salad with avocado, and steamed cauliflower.

Two slices of pork roast (between 3 and 4 ounces of meat and including all the filling) provides about 410 calories, over half your daily requirement for thiamine, selenium, and protein, and because it is stuffed with all the superfood dark leafy greens, has a generous compliment of vitamins (such as A, C, E, and other Bs) and minerals that you don't get with just a piece of meat by itself.

- Kim Fielding

Ode to Collards

These beautiful leaves are abundant in the winter months.

Collards are dark leafy greens that are part of the cruiciferous vegetable family. Although they are available year-round, they are at their best from January through April. Typically found in southern United States cooking, their popularity is spreading as people realize the wonderful health benefits they provide. (Plus they are delicious too!)

Collard greens are an excellent source of vitamins A and C, manganese, folate, dietary fiber and calcium. They are a powerhouse of many other nutrients such as omega-3-fatty acids, protein, and other vitamins and minerals. The collard’s phytonutrients have been scientifically proven to be involved in detoxifying our system and converted forms may be involved with containing cancer. One cup of boiled collard greens offers just 49 calories and over 100% RDA of Vitamin A and 5.3 % DV of zinc. These two in combination provide a huge immune boost. More than 5 grams of fiber and 226 mg calcium are two more excellent reasons to learn to cook these greens. Practical Tip: If you remember to enjoy at least 3 servings of leafy greens each day, you are much more likely to remember other things as well!

Collards can be enjoyed sautéed in a little olive oil and garlic, and can be added to soups, stews and pasta dishes. They become very soft when parboiled and can be used as a wrap for seafood, chicken, or dolmas.
Pasta with Sauteed Collard Greens and Pine Nuts

serves:  2                    prep time:  20 minutes                 

1 tablespoon olive oil
1 clove garlic, chopped
3-4 cups thinly sliced collard greens
Broth, if needed
1 cup cooked whole grain pasta (about 1/2 cup dry)
2 tablespoon pine nuts
1 generous tablespoon soft goat cheese
Optional: Parmesan cheese may be substituted for the goat cheese
Saute garlic in olive oil until fragrant about 30 seconds.  Don’t burn the garlic or it will become bitter. Add the collard greens and cook until tender. If the collards seem dry, add a small amount of broth into the vegetables. When they are cooked, mix greens into the pasta along with the pine nuts and cheese.

Calories: 149 per serving, 170 with either cheese

*A quick tip for preparing collards for cooking: after washing the leaves, hold the stem side up and wrap your hand around the base of the leaf. Slide your hand down the stem and strip the collards off of the stem. If you are cooking the stems and the leaves, be sure the start the stems first as they need more cooking time than the leaves do.

- Kim Fielding